Every week we swap out the Served banner art above, introducing you to the people who serve food and drinks in the South Sound. This week, meet Jackie Casella.

Server Banner Girl, Sept. 1-7, 2014

Jackie Casella

Jackie Casella has served the South Sound for 12 years. Her first bar gig was at the Schooner Pub & Galley in Lakewood. From there, she has served food and drinks at the Ale House (where she met her husband), the West End Pub & Grill, Margarita Beach Café, Cheers West (when it was a nightclub), Wingers, the Brick Yard, Dirty Oscar's, Maxwell's Restaurant + Lounge and currently The Social Bar and Grill next to the Museum of Glass. She has retired from booze slinging several times. It always lures her back.

Why do you serve?

"Serving is endlessly entertaining. Once upon a time, when I was a single mother, it was strictly a solid source of income. But, I really enjoy connecting with people and it never gets boring."

Who is your favorite server in the South Sound?

"Oh man, that's a rough one. I love the staff at Eleven Eleven for their laid back, genuine service; Jesse at Doyle's too for that exact reason. I appreciate a server who does their job in an efficient, friendly and professional manner and doesn't feel the need to ham it up."

What are you most proud to serve?

"Anytime I get to serve a compelling bourbon cocktail I get a little excited - mostly because I can rave about it honestly. The Social menu as a whole is pretty much splendid."

What's your current drink of choice?

"SBG Manhattan. Truthfully I've been stuck on it for several years now and it's only available at The Social. When visiting other joints, my go-to is an Old Fashioned or Manhattan. I like to keep it classic."

Favorite movie?

"I'm a bit of a movie fanatic; so my favorites consists of a list for each genre. If I had to pick one I'd say, like any little girl who grew up in the '80s, The Labyrinth.

Two Words: David. Bowie. The hair. The pants. The weird perversion you missed as a child. All of it."

What don't you serve?

"Hurried service. It's a restaurant, not a track. There's a big difference between running and hustling. No one needs a side of ranch so bad you should run, especially if you know how to multitask. Folks dine out for an enjoyable experience."

What's on your radar at The Social Bar and Grill?

"The Social's The Abuela ahi is on my radar. Blackened ahi tuna with ginger soy and Granny Smith apple/cucumber slaw. Ridiculous! There's something new coming to the dessert and drink menu, too. Although not quite on the horizon, I'm hankering for our hot buttered rums. I'll wait for fall to officially settle I'm before really carrying on about the drink."

The dream is always the same. It's July. Instead of going home, I go to the brewpub. I ring, but nobody answers. The door is open, so I go inside. I'm looking around for the people, but nobody seems to be there. And then I hear the mash-lauter-tun running, so I head to the backroom to see what's what. Then I see it, this ... pumpkin ale, this incredible ale. I mean, what is it doing there I don't know, because it's July ... but it's a dream, so I go with it.

"Who's there?" a voice says.

"Ron," I say.

"What are you doing here?" the voice asks.

"I don't know what I'm doing here; what are you brewing here?" I ask.

"I'm about to release our pumpkin ale," the voice says.

"It's freakin' July," I reply.

No response.

Then I say: "You want me to go?"

"No," the voice says. "Want a sip of my new pumpkin ale?"

So now, I'm getting enthusiastic about this dream. So I head toward the beer, but it's hard to find through all the fall beer promotional swag and stuff; I keep losing the beer. Cardboard pumpkins bounce off my head. Finally I get past the swag ... and I ... find myself in a brightly fluorescent lit grocery store with towering displays of Bud Light and end-cap cases of Ruffles Sour Cream and Strychnine and hormone-injected, meat-like slabs that hiss at me as I walk by. I've ... just made a terrible mistake. I'll never drink local craft harvest and pumpkin ales and laugh with friends as leaf remnants fall off our crisp pullovers and mix with scattered roasted pumpkin seeds on the floor. My life is ruined.

I wake up drenched in sweat every time, mostly in fear I'll actually release this nonsense to the public. Wait.

Is it fall yet? Almost.

Craft breweries across the country (and the world) are releasing their varied versions of the fall seasonal - from fresh hopped brews to classic Märzen/Oktoberfest style offerings. The South Sound is no exception. Last week, I posted local breweries' release plans for the next few months. A couple local breweries were left off the list, such as Top Rung Brewing Co. in Lacey and Harmon Brewing Co. in Tacoma. Maybe the head brewers were enjoyingdeep azure seas and delicious star-addled skies and crazily overdressed mariachi bands or other delights, but they have answered the call this week.Here's what will be in their glasses this autumn. ...

Top Rung Brewing

"We will be brewing our Red next week," says Casey Stobol, who opened Top Rung Brewing Co. with fellow Thurston County firefighter and head brewer Jason Stoltz this past spring. "We will also be working on our Imperial Stout and a Dark Pumpkin."

The two brewers will also release some fun one-offs on their pilot system. Stay tuned.

"We will also offer our Headless Horseman Pumpkin Spiced Blonde occasionally throughout the fall," says Carlson. "A couple of other cool things we have coming up is our first bottle releases for our Tap Room Reserve Series - the Old John Barrel Blend and Super Samurai Barley Wine."

In honor of John O'Gara, the ParkWay Tavern's long-time manager who passed away this spring, Carlson has brewed the Old John Barrel Blend; an old ale brewed with Pale 2-Row, Dark Munich, Crystal 15L and some pale chocolate malts. It was hopped with Liberty, Fuggle and Cascade hops. The whole batch was transferred into three barrels - two whiskey barrels and one wine barrel - then blended. It rings in at 9.7 percent ABV and 45 IBUs.

The Super Samurai is a single hop barley wine featuring Sorachi Ace hops. Name appropriately, this barley wine is big, bold and aggressive with 11 percent ABV and 102 IBUs.

"The Super Samurai is a warrior against all other barley wines," Harmon hype claims. "Challenge it if you dare."

As News Tribune Lifestyle Editor Sue Kidd reported, the Original Pancake House will open in Primo Grill's old home on Sixth Avenue. According to Kidd, the "Sixth Avenue restaurant will be operated by franchise owners Ryan Medford and Blake Williams who opened the South Hill Original Pancake House in June 2009."

Hmmm ...

If you stand in the intersection of Sixth Avenue and Pine Street, next to the spot where the Original Pancake House will open in November, you could fling a pancake and hit six other joints serving breakfast ... six joints that serve a delicious breakfast.

If I were to stand in the middle of the intersection, I wouldn't be able to fling a fatayer and hit another Middle Eastern restaurant, or punt a Pot-au-feu at a bistro, spike aSpiedini alla Siciliana in front of a ristorante, flick a frikadellar, lob a labskaus. ...

When the X Group bought Engine House No. 9 in June 2011, Tacoma woke up and took notice. Having perfected the flavors at Asado and Masa, the X began tweaking E9's menu. The dessert menu received one of the initial changes. E-9 went from serving premade frozen sweet treats to housemade pastries, courtesy of its sister restaurant, Masa. The burgers received a positive makeover. Specialty runs were added, such as Italian week and Greek month. Families showed up to celebrate special occasions, or recap the week over Friday dinner.

Six weeks ago, Tacoma really woke up to E9. The vintage firehouse that has been serving beer for 40 years added a weekend breakfast. Traditional morning fare shares the long, narrow menu with such innovations as Kobe Joe's Special, Jalapeno Popper Quiche, House English Muffin Bread Sandwich and open-faced omelettes.

E9's sourdough pancake breakfast is particularly satisfying with two large, paper thin dark brown beauties with two eggs and a two bacon or two sausage decision (go bacon).

"The sourdough pancakes are quite amazing indeed," says E9 cook Tony Hedstrom. "There isn't any secret ingredient, however there is quite a bit of magic involved, and her name is Julia Hauntz Brown. We are very lucky to have such an amazing pastry chef like her on our team. She also uses her magic to create monolithic cinnamon rolls. She will cook them in batches of eight - because that's all you can fit on the pan at a time and this is done daily because any rolls not sold at breakfast are consumed by the staff."

Hedstrom couldn't pinpoint the most popular breakfast dish so far, as he believes people haven't made their way completely through the menu.

"If I was forced to name a dish right now, though, it would probably be the cheesy home fries side dish. What's not to like about home fries grilled in jalapeno honey butter smothered in cheese and seasoned to perfection?"

According to Thrillist, Washington state is the No. 5 state in the nation when it comes to beer. In fact, Olympia's Fish Brewing and Tacoma's Harmon Brewing Co. even receive shout-outs. Check it:

5. Washington

Washington has long been one of the most formidable beer states, growing the majority of the country's hops and giving hipsters something to drink with Olympia and Rainier, until those breweries sold out like so many grunge bands. We kid, of course, because Washington's home to more than 200 breweries, highlighted by greatness like Seattle's Elysian and Pike, the organic pioneers of Olympia's Fish, Stevenson's powerhouse Homo Erectus-brewing Walking Man, and Tacoma's Harmon. But Washington also achieves greatness with "micro" beers for the masses, brewers like Pyramid and Redhook that bottle inexpensive bombers that help convert the skeptics across the nation to craft beer via the allure of a lower price tag. That, of course, draws the ire of beer snobs... something that always happens when a local company finds tremendous success. Especially in Seattle. Because popularity is sooooooo lame. But lucky for them, there are enough breweries in the state to let them have a lesser-known go-to pint, and a quality one at that.

Bennett Thurmon had his sights on Tacoma's Union Station for years. The co-producer of the Tacoma Craft Beer Festival wanted to host a more intimate drinking session at the downtown Tacoma historic building. He imagined a classy affair with candlelight and Tivoli lights.

The Washington Beer Commission beat him to it. The official state beer commission will ride the enthusiasm of last week's IPA Fest at the ParkWay into Union Station with 24 Washington breweries pouring 50-plus IPAs at the inaugural South Sound IPA Festival Saturday, Oct. 18. Intimate yes, in terms of the number of breweries and the venue, but the event will be broken into two sessions of 750 attendees each: the first session will run noon to 4 p.m. and the second session from 5:30-9:30 p.m.

When most folks choose new homes they take into consideration important aspects such as school districts, commute to work, interior design, whether the yard is fenced and so forth. When a "foodie" chooses a home, its proximity to quality dining is a big factor. Don't laugh; this is science!

My home is a short stroll to Tacoma's Proctor District - meaning many dining options, for all types of occasions, are nearby. The closest is just offset from the heart of the district, The Rosewood Café.

For those unfamiliar, the Rosewood is an intimate, charming joint offering a menu of mostly sandwiches and shareables highlighting lots of fresh produce and delectable cheeses. An impressive wine list and rotating craft brews elevates the neighborhood lunch and dinner cafe to hot spot status.

The Rosewood earns bonus points with their growlers and refill capabilities. Take a bit of some of those awesome, often local, craft beers home with you or score big with their cheap wine Mondays and take home a bottle.

I will never move ... unless a house hits the market one block closer.

Thursday, during the Seahawks' opening game against the Green Bay Packers, Three Magnets is teaming up with Farrelli's Wood Fire Pizza for a brewer's night, which means an opportunity to meet brewers, win cool schwag and drink new beer.

"Three magnets beer couldn't come to our community at a better time," said Dan North, lead bartender at Farrelli's in Lacey. "The brewing scene in Olympia had kind of gone stale in my mind. The energy and vibe these guys are creating is something this town needs."

Three Magnet's Rainy Day IPA, the Brewers Best Bitter and Rye Ale will be on hand.

A beer enthusiast, North sums up two of the samples: "The Rainy Day IPA is a perfect representation of a NW IPA, great color and aroma. It's strong at 7.4 percent, but still easy drinking with some great citrus notes on the finish. The ESB has great flavor and is not watery at all like a lot of ESBs out these days."

"Farrelli's is a company that strives to make relationships with great companies like Three Magnets and others. We are all about bringing in new and exciting beers for our guests," adds North. "This is why I love being part of this company. I am super excited for the brewer's night this Thursday."

"What is most amazing to us, is all the local businesses that have supported us," says Nathan. "Over the past decade of being business owners, we've noticed that there are two types of businesses - those that believe it's ‘everyone for themselves' and those that believe that ‘we're all in this together.' We feel so fortunate to be part of the latter group."

Yes, I write a weekly mac and cheese column. And, one might be hard pressed to find a weed-loving soul who scoffs at mac and cheese, the ultimate comfort food. But, my answer to the questioned posed via email was, "Not right now."

Aghast was a reader who claimed I must be out of my mind not visiting Mac N' More in Lacey during the 18 weeks since I launched this South Sound treasure hunt.

I explained I've been too high and was paranoid to venture out of my (comfort food) zone.

Kidding.

Truth is, I have pulled up a chair at the Lacey strip mall eatery a dozen or so times since Steve and Katrina Cobb opened the mac and cheese centric restaurant in 2012. Steve, who has seen the world through a restaurant kitchen window while his wife, Katrina, served in the Army, tweaked his macaroni and cheese recipe during a 25-year journey. After tasting the famous macaroni and cheese at S'mac in New York City, and making the final adjustment, the Cobbs felt confident enough to open their own joint at the corner of Martin Way and Dutterow Road.

Mac N' More serves nine variations of macaroni and cheese, with the option to create your own dish. A four-cheese "secret" recipe serves as a base, although the Cobbs have since let the world know Tillamook sharp cheddar is part of the equation.

The light creamy "original" sauce deserves a trophy on its own, but receives its crown with added ingredients such as pickled jalapeno, spinach, jammy onions, bacon, chili beans, to name a few. The Cobbs also offer nine creations of their own, including two mac and cheese creations that top all dishes on the menu - which includes chicken breasts, salads, burgers, sandwiches and shareables. The "Buffalo" mac and cheese includes chicken strips smothered in buffalo sauce, green onions and blue cheese ($8.85), while the "Loaded Potato Mac" ($8.85) arrives loaded with bacon, potatoes, green onions, sour cream and more cheddar cheese. The "Meat Loaf" mac and cheese is hot on their elbows.

Steve has perfected his pasta preparation, producing a firm elbow macaroni that holds the light sauce.

The portions will satisfy any appetite. After indulgence such as the aforementioned, it's hard to imagine how an ice cream sandwich, apple pie or shake could be added - but the option exists, as does a weekend breakfast.

It was 3:45 p.m. yesterday and I was sitting in my car, waiting for Andy Geertsen to open his Rhythm and Rye club in downtown Olympia. Needing to kill 15 minutes, I searched the Internet. The Price is Right was on my smartphone. Bob Barker put his arm around a gaunt middle-aged woman while they watched a cardboard mountain climber ascend a cardboard mountain, singing:

Laaa dee doody

Laaa dee doody

Laaa dee doody dooooo...

I watched Bob Barker giving away dinette sets to sunburned retirees until I caught the door open in my rearview mirror.

Easy drinking on a hot Thursday afternoon, the Redmond-based brewery's American IPA had a light fruit aroma with full hop flavor.

I convinced Geertsen to be this blog's "Server of the Week" beginning Monday, which he happily accepted. We also chatted up Rhythm and Rye's burgeoning Thursday night jam hosted by The Brown Edition's guitarist Tarik Bentlemsani, potential brewer's nights at the club and the soon-to-open Three Magnets Brewing Company down the street and around the corner.

Google Maps warned it wasn't going to be easy, and that's without it knowing about my full bladder.

I fought maniac Seahawks fans, construction and one millisecond "turn here" instructions, with my sight's on the Three Magnets Brewing Company's Brewer's Night at Farrelli's Wood-Fired Pizza, and the added bonus of catching the season opener and chatting with brewer Jeffery Stokes about his fall releases.

"Sorry, folks! We're closed for two weeks to clean and repair America's favorite family fun park. Sorry, uh-huh, uh-huh, uh-huh!" ... except it wasn't Marty Moose with bad news for the Griswold family but rather similar sign stating Farrelli's was closed due to remodeling setbacks, with the hopes of opening today at 2 p.m.

Brewer's Night cancelled. No option to punch a moose in the nose existed.

Like an idiot, I let two scary-looking vampire girls in red leather pants and glittery lipstick outside neighboring Mayan Mexican Restaurant shy me away from bladder relief, so I made the long, painful journey back to Tacoma.

For being two weeks away from officially opening, Three Magnets is busy.

"Our flagship beers will continue to be produced such as the Rainy Day IPA, Brewers Best Bitter and Helsing Junction Farmhouse Saison," states Stokes. "As the season changes, we will shift our saison toward a slightly roastier malt profile to complement fall harvest ingredients and botanicals from Helsing Junction Farms that we will incorporate into the beer. Blending two unique Belgian yeast strains makes this offering unlike any other on the market creating a ‘Farmhouse meets Trappist Double' feel and flavor."

New brews will include two fresh hop beers sourcing El Dorado and Meridian hops from Oregon and Citra and Mosaic hops on the other side of the Cascades, to create unique fresh hop beers with a lighter malt base.

Three Magnets will produce double IPAs ringing in at 8.5 to 9 percent alcohol by volume.

Also in the pipeline are a series of Single Malt And Single Hop pale ales, or S.M.A.S.H., showcasing hop varietals including Mandarina Bavaria, Meridian and Ahtanum.

"For maltier offerings, we will bring forth one and possibly more of the following: a gently smoked English Brown Porter, a Scottish Ale or perhaps a Pumpernickel Porter," states Stokes. "As we get closer to the holiday season, an Imperial Stout almost seems like a must as well.

"On the more unique and experimental side of things, we will release in October our Just BEET It! Pale Ale. Incorporating beets into the boil kettle helps create a delightful pink hue and a robust earthiness in the mouthfeel. Using classic Northwest C hop varieties, this beer touches on citrus covered beets with a moderate bitterness to help offset malt sweetness."

Every week we swap out the Served banner art above, introducing you to the people who serve food and drinks in the South Sound. This week, meet Andy Geertsen.

Server Banner Boy, Sept. 8-14, 2014

Andy Geertsen

Before Andy Geertsen began bartending in Olympia, which included spots such as the Eastside Club Tavern (named Best Bartender in the 2010 Weekly Volcano's Best of Olympia) and the Pig Bar inside Southbay Dickerson's BBQ (named Best Music Booker in 2013 Best of Olympia), he helped open the remodeled Cinerama in downtown Seattle. He left right before the screening of Star Wars Episode I. In March of this year, Geertsen opened Rhythm and Rye in the former Royal Lounge space, combining his talents as bartender and music booker into a club that specializes in craft beer, whiskey and Americana music.

Why do you serve?

"I guess I enjoy watching other people have fun?."

Who is your favorite server in South Sound?

"Nikki McCoy at The Brotherhood Lounge."

What are you most proud to serve?

"I enjoy serving local beer and spirits."

What's your drink of choice?

"A well made margarita or Chamucos Reposado neat."

What's your favorite movie?

"That's a tough one. ... I used to watch Batman and Jurassic Park over and over as a kid

What don't you serve?

I don't serve rude or mean people?."

What's on your radar for Rhythm and Rye?

"I have lots of ideas and plans to improve the space and make it even more inviting and comfortable for everyone."

About this blog

Served, a blog by the Weekly Volcano, is the region’s feedbag of fresh chow daily, local restaurant news, New Beer Column, bar and restaurant openings and closings, breaking culinary news and breaking culinary ground - all brought to the table with a dollop of Internet frivolity on top.